Learn to make creamy, buttery Duchess Potatoes with crispy edges—a show-stopping side dish that’s surprisingly easy.
This dish is an elegant side dish that perfectly complements our Overnight Slow Roasted Turkey, prime rib, or beef Wellington for special occasions.
There’s something about Duchess Potatoes that feels like a little piece of dinner party magic. When I made them for dinner with friends, everyone’s eyes lit up at these fancy, golden swirls on their plates. These aren’t your average mashed potatoes—they’re creamy, crisp, and almost too pretty to eat. If you’ve never tried making Duchess Potatoes, don’t worry—they might look like they belong in a restaurant, but they’re easier to make than you think!
Why This Recipe Works
- Rich and Buttery Flavor: Creamy mashed potatoes infused with butter and a subtle hint of nutmeg for a comforting, elevated taste.
- Golden, Crisp Exterior: Baking creates a lightly crispy outer layer that contrasts beautifully with the smooth, velvety interior.
- Customizable Add-Ons: Enhance with Parmesan cheese, garlic, or fresh herbs for a flavorful twist that suits any meal.
Recipe Shortcuts
- Use instant mashed potatoes if you’re short on time, but enhance them with extra butter and cream for a homemade feel.
- Pipe the potato mixture directly from a zip-top bag with a snipped corner if you don’t have a piping bag.
Ingredient Notes
- Golden Potatoes
- Best Choice: Yukon Gold potatoes for their creamy texture and buttery flavor.
- Substitutions: Russet potatoes if you prefer a fluffier texture.
- Where to Find: Look in the produce section near other potatoes—choose firm, smooth ones without blemishes.
- Unsalted Butter
- Best Choice: High-quality unsalted butter like Kerrygold for a richer flavor.
- Substitutions: Salted butter, but reduce added salt in the recipe.
- Where to Find: Found in the dairy aisle, often near the cream cheese.
- Heavy Cream
- Best Choice: Full-fat heavy cream for the creamiest results.
- Substitutions: Half-and-half, though the texture will be slightly lighter.
- Where to Find: Refrigerated section near milk and coffee creamers.
- Egg Yolks
- Best Choice: Fresh, free-range eggs for their vibrant color.
- Substitutions: Vegan egg replacers, though this will alter the texture.
Where to Find: Standard grocery store egg section.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Prep the Potatoes
Peel and chop 2 lbs (900 g) of potatoes into chunks. Boil them in salted water for 15–20 minutes until fork-tender.
Mash and Mix
Drain the potatoes and mash while hot. Stir in ¼ cup (60 g) softened butter, ¼ cup (60 ml) heavy cream, 2 egg yolks, 1 tsp salt, and ½ tsp black pepper. Add ¼ tsp nutmeg for a warm, subtle spice.
Preheat oven to 425°F (220°C). Pipe the mixture onto a parchment-lined baking sheet in swirls. Brush with melted butter.
bake for 15–20 minutes until golden.
Erren’s Top Tips
- Don’t over-mash the potatoes; this can make them gluey.
- Chill the potato mixture before piping for firmer, more defined swirls.
- Add Parmesan cheese to the mixture or sprinkle on top for a cheesy kick.
Make Ahead & Storage Instructions
To make Ahead: Pipe the potatoes and refrigerate for up to a day before baking.
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C).
Freeze: Pipe the mixture onto a baking sheet and freeze until firm. Transfer to a freezer bag. Bake straight from frozen at 375°F (190°C) for 20–25 minutes.
The Perfect Pairings
Duchess Potatoes are a dream side dish for indulgent mains like Prime Rib, Beef Wellington, or Thanksgiving Turkey.
Their elegant presentation adds a touch of sophistication to any holiday table, making them an impressive yet approachable addition to your feast.
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Let’s Make Duchess Potatoes
Ingredients
- 2 lbs golden potatoes peeled and cut into chunks
- 2 large egg yolks
- ½ cup unsalted butter softened and divided
- ¼ cup heavy cream
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- ¼ tsp ground nutmeg optional, if you enjoy the flavor
- 1 tbsp Parmesan cheese finely grated, optional for added richness
Instructions
- Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt.
- Bring the pot to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes well and return them to the hot pot. Let them sit for a minute or two to remove excess moisture.
- Add half of the softened butter to the hot potatoes. Mash until smooth and lump-free (a potato ricer or masher works well).
- Stir in the heavy cream, egg yolks, salt, black pepper, and nutmeg (if using). Continue mashing until the mixture is light, fluffy, and well combined.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Transfer the potato mixture to a piping bag fitted with a large star tip.
- Pipe the mashed potatoes onto the prepared baking sheet into decorative swirls or mounds, leaving some space between each.
- Brush the tops of each potato mound with the remaining butter.
- Sprinkle a little grated Parmesan cheese on top of each mound if desired.
- Bake in the preheated oven for 15-20 minutes, or until the potatoes are golden brown on the edges and lightly crisp on top.
- Serve hot as a side dish. Enjoy the rich, buttery flavor of these elegant Duchess Potatoes!
Tips + Notes
- Don’t over-mash the potatoes; this can make them gluey.
- Chill the potato mixture before piping for firmer, more defined swirls.
- Add Parmesan cheese to the mixture or sprinkle on top for a cheesy kick.
Erren says
I loved bringing this dish to life—it’s a combination of simple ingredients that come together beautifully! Please let me know if you enjoy it too!